17 Mai bløtkake – 17th of May whipped cream cake!

Tomorrow is May 17th, Norway’s Constitution Day!
We celebrate the signing of our constitution on May 17th 1814, one of the first major steps toward Norways independence. It was signed after a short conflict with Sweden after they took over Norway from Denmark, and Norwegians very much reacted to that fact. I guess we preferred the Danes over the Swedes, hah!

As a kid I liked celebrating it because it was fun to walk in the parades, and not to mention the day with unlimited amounts of hot dogs, soda, and ice cream haha. But as an adult, and especially an adult that studied history, I’ve found a new appreciation to all that happened 202 years ago and how it affected Norway’s history in the aftermath.

So today my daughter and I made this together, her bunad (Norways national dress) is ready, my family is here, and tomorrow we go and walk in my daughters first 17th of May parade. I’m excited!

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The bløtkake is a super staple of Norwegian celebrations. 17th of May, birthdays, you name it! The spongecake inside it has been my arch nemesis for a while, but I finally got a hang of it.

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Ingredients:
Spongecake:

  • 5 eggs (Room temperature is best).
  • 4,5 oz sugar.
  • 4,5 oz flour.
  • 1 teaspoon baking powder.

Directions:

  1. Beat eggs and sugar together until foamy.
  2. Slowly sift the flour and baking powder into the egg mix, gently turning it into the mixture with a spatula. Key here is to get it all mixed in, but still having mixed it in so gently the air is still in the egg mix.
  3. Pour mixture into a cake pan. If you add baking paper to the bottom it’s easier to get the cake out.
  4. Bake in oven at 350F for 30-40 minutes.

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Assembly:
You need:

  • Whipped cream.
    I highly prefer making my own over the ready bought version. Just heavy whipping cream and add sugar until your preferred sweetness, and let the mixer do the rest. Incredibly easy and so much better tasting than out of the can!
  • Strawberry jam.
  • Berries for decorating.

Directions:

  1. Cut the spongecake in two to be able to add in the layer.
  2. Cover the bottom layer with strawberry jam, then adding whipped cream as well.
  3. Add top layer, then cover the top and sides with whipped cream.
  4. Decorate the cake with the berries, and using piping bag you can decorate with the whipped cream you have left over as well.

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